Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

Essid, Ines; Hassouna, Mnasser

doi:10.1016/j.foodcont.2013.02.003

Cited by 124 publications

(145 citation statements)

References 43 publications

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“…Furthermore, quite a few works have been published reporting the results obtained by the utilisation of mixed starter cultures (LAB and CNS) [25,[60][61][62][63][64][65][66].…”

Section: Bacteria: Lab and Gcc+mentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…Furthermore, quite a few works have been published reporting the results obtained by the utilisation of mixed starter cultures (LAB and CNS) [25,[60][61][62][63][64][65][66].…”

Section: Bacteria: Lab and Gcc+mentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…Several authors indicated that the normal spoilage of cured meat products resulted from souring nature due to the growth of Lactobacilli-ace (Essid and Hassouna 2013). During storage, the growth of lactic acid bacteria probably caused the accumulation of lactic acid, resulting in decrease of pH values.…”

Section: Lactic Acid Bacteria Countsmentioning

confidence: 99%

Effects of tea polyphenol on quality and shelf life of pork sausages

et al. 2013

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The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20°C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L * , a * , b * ), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.

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“…Sausage is an example of embedded meat and is produced by microbial fermentation of lean and fat meat, curing salts (nitrite and nitrate), sodium chloride, sugars and spices (garlic, pepper, nutmeg, etc. ), stuffed in natural or synthetic casings followed by ripening under controlled conditions of moisture and temperature (Coloretti et al, 2014, Essid & Hassouna, 2013. Sausages are traditionally prepared with spontaneous fermentation of raw material microorganisms, following by ripening, although technological and sensorial quality and safety are not ensured (Simion, Vizireanu, Alexe, Franco, & Carballo, 2014, Lorenzo, Gómez, & Fonseca, 2014.…”

Section: Introductionmentioning

confidence: 99%

“…So that the problem may be solved, selected microbiological cultures, called starters, are employed. In fact, they are extensively cited in specialized literature (Tabanelli et al, 2012, Essid & Hassouna, 2013Simion et al, 2014;Coloretti et al, 2014;Lorenzo et al, 2014;Chen et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Lactis), Pediococcus acidilactici and Staphylococcus coagulase negative species (S. xylosus, S. equorum, and S. carnosus) are often used as starter culture in sausage production (Cirolini et al, 2010;Coloretti et al, 2014;Ruiz, Villanueva, Favaro-Trindade, & Contreras-Castillo, 2014;Sidira, Karapetsas, Galanis, Kanellaki, & Kourkoutas, 2014). According to Essid and Hassouna (2013), starter culture directly affects sausage technological and sensorial quality and thus the choice of adequate culture is an important step to produce high quality and microbiologically safe sausages.…”

Section: Introductionmentioning

confidence: 99%

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<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

et al. 2017

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ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...

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Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

Cited by 124 publications

References 43 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Effects of tea polyphenol on quality and shelf life of pork sausages

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

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